Smoking tobacco product and method of making the same

ABSTRACT

The addition of dihydroxyacetone to tobacco enhances its natural flavor characteristics. Additionally it modifies the tobacco odor so as to subdue irritating and disagreeable odor characteristics. Amino acids further enhance the effect. Effective amounts of the dihydroxyacetone and the amino acid are such that each is present in an amount of 0.01 to 1.0 percent by weight of the tobacco.

United States Patent 11 1 11 11 3,722,516

Suwa et al. 1 1 Mar. 27, 1973 [5 SMOKING TOBACCO PRODUCT AND References Cited METHOD OF MAKING THE SAME UNlTED STATES PATENTS Inventors: Koichim SW8, Minato-ku, y 3,288,146 11 1966 Bavley etal. ..131 10 to; Haruki Satoh, Nishi-ku, 3,403,686 10/1968 Kilburn et al. Yokohama-5hi; Atsuo Shida 3 304,184 2/1967 Wiseblatt shinagowwkuy Tokyodo, a" of 3,256,888 6/1966 de la Burde ..131/17 R Japan Assignees: Japan Monopoly Corporation; Tanabe Seiyaku Co., Ltd., Osaka. Japan Filed: Feb. 9, 1971 Appl. No.: 114,070

U.S.Cl.. ..l3l/17 R, 13l/l43,99/140 Int. Cl. ..A24b 03/12, A24b 15/00 Field of Search ..99/90, l40 R; l3 H9, 2, 15, 131/17, l40l44; 260/594 Primary ExaminerMelvin D. Rein Attorney-Harry C. Bierman, Jordan B. Bierman and Bierman & Bierman [57] ABSTRACT The addition of dihydroxyacetone to tobacco enhances its natural flavor characteristics. Additionally it modifies the tobacco odor so as to subdue irritating and disagreeable odor characteristics. Amino acids further enhance the effect. Effective amounts of the dihydroxyacetone and the amino acid are such that each is present in an amount of 0.01 to 1.0 percent by weight of the tobacco.

6 Claims, N0 Drawings SMOKING TOBACCO PRODUCT AND METHOD OF MAKING THE SAME This invention relates to a smoking tobacco product and a method of making same. More particularly, it relates to a tobacco product having added thereto a small amount of dihydroxyacetone.

It is well known in the tobacco art that, when tobacco is burned or smoked, it will release a number of flavoring materials. Thus, any variation in the type and quality of the tobacco materials employed will result in variation in the flavor and taste of the cigarettes or other tobacco products. In this connection it is further known that the irritant and disagreeable odor generally associated with the tobacco smoke is mainly due to the pyrrolysis of cellulose compounds, protein, ligroin or other amine compounds in the tobacco materials which take place during smoking.

As a result of various investigations, we have now found that amino acids and ingredients analogous thereto, which are present in the tobacco materials, are important tobacco flavor-producing substances. We have also found that dihydroxyacetone, when added to the tobacco materials, serves to enhance and improve the desired tobacco organoleptic characteristics by reacting with said acid ingredients in the tobacco.

Accordingly, an object of the present invention is to provide a smoking tobacco product having improved taste and'flavor characteristics which become apparent during smoking. Another object of this invention is to provide an organoleptically-improved smoking tobacco product in which the desired natural flavor characteristics of tobacco are enhanced, especially the caramel-like or burned sugar-like aroma thereof and in which the irritant and disagreeable odor is rendered mild.

Still another object of this invention is to provide a tobacco product having added thereto dihydroxyacetonewhich acts to enhance the pleasing caramellike or burned sugar-like aroma of the tobacco on smoking. Further objects of this invention will be apparent from the following specification and claims.

In accordance with the present invention, the amount of dihydroxyacetone to be added to the tobacco can be varied dependent upon the taste and/or quality of the tobacco materials. In general, however, satisfactory results may be obtained when the dihydroxyacetone is added to the tobacco materials in an amount of between 0.01 weight percent and 1.0 weight percent, based on the weight of the tobacco materials. The dihydroxyacetone may be added at any stage in the treatment of the tobacco. However, it is preferred to add it after aging, curing and shredding of the tobacco and before the tobacco is formed into cigarettes or other tobacco products. Moreover, the dihydroxyacetone may be added to the tobacco by any convenient method. For instance, it may be dissolved in a suitable solvent such as water, alcohol, ether, acetone and propylene glycol and either sprayed on the cured and shredded tobacco materials or alternatively, the tobacco materials may be dipped therein. Likewise it is apparent that one does not have to treat all of the tobacco. Treatment of only a portion of the tobacco will suffice. The treated tobacco can be blended with untreated tobacco before the cigarettes are formed. In such case, the tobacco to be treated should be treated with an amount of dihydroxyacetone in excess of the 0.01 weight percent to 1.0 weight percent range mentioned above so that when the treated tobacco is blended with other tobaccos the final product will contain an amount of dihydroxyacetone within said 0.0] weight percent to 1.0 weight percent range.

In carrying out the present invention, the desired natural flavor characteristics of tobacco can be still further enhanced by adding to the tobacco-dihydroxyacetone mixture an amino acid or amino acids. Arginine, leucine, valine, lysine, asparagine, threonine, proline, phenylalanine, glycine, glutamine and ornithine are preferred. One or more of these amino acids may be added to the tobacco materials either separately or in admixture with dihydroxyacetone. The amino acid is preferably added in an amount which is approximately the same as or less than the amount of dihydroxyacetone added.

Specific examples of the methods of adding said additives to a tobacco product are as follows:

EXAMPLE 1 Approximately one gram of dihydroxyacetone is dissolved in ml of ethanol. The resultant solution is sprayed on approximately one kg of cured and shredded oriental tobacco materials (Mito N 3, low flue cured leaves N 4 and flue cured tobacco stem).

The tobacco materials so treated are manufactured into cigarettes'by the usual techniques.

EXAMPLE 2 Approximately 100 g of cured and shredded oriental tobacco materials are dipped in water at 50 C for 3 minutes and then heated at C. Approximately 0.5 g of dihydroxyacetone and 0.1 g of valine are dissolved in 10 ml of water. The solution is sprayed on approximately one kg of the tobacco materials. The tobacco materials so treated are manufactured into cigarettes by the usual techniques.

The tobacco products made in accordance with the preceding examples 1 and 2, were smoked, evaluated and tested organoleptically. We found that the natural flavor characteristics of the treated tobacco, particularly their caramel-like or burned sugar-like aroma were greatly improved and enhanced. Additionally, the flavor was noted to have a good quality. Moreover, the irritating disagreeable odor generally associated with tobacco smoke was remarkably subdued and rendered mild. The improvement in the unpleasant odor of the tobacco is probably due to the fact that the amine components in the tobacco react with dihydroxyacetone during smoking and are decomposed to aldehyde compounds which are pleasing to the smoker. It should be noted that the application of the method of this invention is not limited to tobacco of good quality. It is also suitable for enhancing the flavor characteristics of While specific embodiments of this invention are shown above, it should be understood that the present invention is not limited thereto. Obviously many modifications may be made without departing from the spirit of the present invention. and the scope thereof.

What we claim is:

l. A smoking tobacco composition comprising tobacco and dihydroxyacetone, wherein the said dihydroxyacetone is present in an amount of 0.01 to 1.0 percent by weight, based on the weight of the tobacco.

2. The composition according to claim 1 further including at least one amino acid.

3. The composition according to claim 2 wherein said dihydroxyacetone and said amino .acid are each present in an amount of 0.01 to 1.0 percent by weight, based on the weight of the tobacco.

4. The composition according to claim 2 wherein the amino acid is selected from the group consisting of arginine, leucine, valine, lysine. asparagine, threonine, proline, phenylalanine, alanine, glycine. glutamine and ornithine.

5. A process for improving the flavor of a tobacco composition which comprises admixing dihydroxyacetone with the tobacco in an amount of 0.01 to 1.0 percent by weight based on the weight of the tobacco.

6. The process according to claim 5 further including admixing with the tobacco an amino acid. 

2. The composition according to claim 1 further including at least one amino acid.
 3. The composition according to claim 2 wherein said dihydroxyacetone and said amino acid are each present in an amount of 0.01 to 1.0 percent by weight, based on the weight of the tobacco.
 4. The composition according to claim 2 wherein the amino acid is selected from the group consisting of arginine, leucine, valine, lysine, asparagine, threonine, proline, phenylalanine, alanine, glycine, glutamine and ornithine.
 5. A process for improving the flavor of a tobacco composition which comprises admixing dihydroxyacetone with the tobacco in an amount of 0.01 to 1.0 percent by weight based on the weight of the tobacco.
 6. The process according to claim 5 further including admixing with the tobacco an amino acid. 